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Gouda Fondue

Veggie.Lover's picture
  Garlic 1 Clove (5 gm), halved
  Dry white wine 1 1⁄2 Cup (24 tbs)
  Shredded gouda cheese 4 Cup (64 tbs)
  Dijon mustard 1 Teaspoon
  Potato flour/Cornstarch 1 Tablespoon
  Kirsch 2 Tablespoon
  Freshly ground white pepper To Taste
  Freshly ground nutmeg To Taste
  Whole grain bread slices/French bread 8 , cut into bite size cubes (Thick Slices)

Rub the inside of a heavy 2 quart pan with garlic.
Add wine and cook over medium low heat until bubbles rise slowly to the surface.
Meanwhile, in a bowl, lightly mix cheese, mustard, and flour.
Stir cheese mixture into wine, a spoonful at a time.
Continue stirring slowly until mixture is smooth.
Add kirsch, if desired, 1 tablespoon at a time and again bring fondue to a simmer .
To serve, transfer fondue to a chafing dish over an alcohol burner or to a serving dish on an electric warmer.
Season to taste with nutmeg and pepper.
Adjust heat so fondue keeps bubbling slowly.
Offer fondue forks or bamboo skewers to spear bread for dipping into fondue.

Recipe Summary

Side Dish
Lacto Ovo Vegetarian

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